Hungry for a cozy meal that feels like a warm hug? Look no further! Our roundup of 18 Delicious Turkey Pot Pie Recipes for Every Occasion is here to save your dinner plans. Whether you’re craving a quick weeknight fix, a seasonal delight, or the ultimate comfort food, we’ve got a pie that’ll hit the spot. Dive in and discover your next favorite dish!
Classic Turkey Pot Pie
Mmm, there’s nothing quite like the comfort of a classic turkey pot pie, especially when the weather starts to turn. I remember my grandmother pulling hers out of the oven, the golden crust perfectly flaky, the filling bubbling with savory goodness. It’s a dish that feels like a warm hug, and today, I’m sharing my take on this beloved recipe.
Ingredients
- For the filling:
- 2 cups cooked turkey, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key to achieving that perfectly flaky crust.
- In a large saucepan, melt the butter over medium heat. Add the carrots and cook until slightly softened, about 5 minutes.
- Stir in the flour, salt, pepper, and celery seed until well combined. This mixture will thicken your filling, so make sure there are no lumps.
- Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 2 minutes, stirring constantly.
- Remove from heat and stir in the turkey and peas. Set aside while you prepare the crust.
- In a large bowl, combine the flour and salt for the crust. Cut in the shortening until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, mixing until the dough comes together. Roll out half of the dough to fit your pie dish.
- Pour the filling into the crust-lined dish. Roll out the remaining dough and place it over the filling. Seal and flute the edges, then cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it stand for 10 minutes before serving to allow the filling to set.
Here’s the thing about this turkey pot pie: the crust is irresistibly flaky, and the filling is creamy with just the right amount of veggies. Serve it with a simple green salad to cut through the richness, and you’ve got a meal that’ll have everyone asking for seconds.
Creamy Turkey and Vegetable Pot Pie
Kicking off the cozy season with a dish that’s close to my heart, this Creamy Turkey and Vegetable Pot Pie is my go-to for using up leftover turkey. It’s a comforting blend of creamy sauce, tender vegetables, and flaky crust that always brings back memories of family dinners. I love how versatile it is—you can swap in whatever veggies you have on hand!
Ingredients
- For the filling:
- 2 cups cooked turkey, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup unsalted butter, chilled and diced
- 1/2 tsp salt
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 1/2 cup butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
- Add 1/2 cup flour to the melted butter, whisking constantly for 2 minutes to create a roux.
- Gradually whisk in 2 cups chicken broth and 1 cup heavy cream until the mixture is smooth and begins to thicken, about 5 minutes.
- Stir in 2 cups diced turkey, 1 cup carrots, and 1 cup frozen peas. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for another 5 minutes until the vegetables are just tender. Tip: Don’t overcook the veggies; they’ll soften more in the oven.
- For the crust, combine 2 cups flour and 1/2 tsp salt in a bowl. Cut in 2/3 cup chilled butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep the crust flaky.
- Roll out the dough on a floured surface to fit your pie dish. Pour the filling into the dish and cover with the crust, sealing the edges.
- Cut a few slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
Delightfully creamy with a perfectly flaky crust, this pot pie is a comforting meal that’s even better the next day. Serve it with a crisp green salad to balance the richness, or enjoy it straight from the dish for the ultimate comfort food experience.
Herbed Turkey Pot Pie with a Flaky Crust
Back when I first stumbled upon this herbed turkey pot pie recipe, it was during one of those chilly autumn evenings when all you crave is something warm and comforting. I remember how the aroma of herbs and turkey filled my kitchen, promising a delicious meal that was both hearty and satisfying.
Ingredients
- For the filling:
- 2 cups cooked turkey, diced
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
Instructions
- Preheat your oven to 425°F (220°C). This ensures a perfectly flaky crust.
- In a large saucepan, melt the butter over medium heat. Add carrots, peas, and celery, sautéing until slightly tender, about 5 minutes.
- Stir in the flour, salt, pepper, thyme, and rosemary until well blended. Gradually add chicken broth and milk, stirring constantly until the mixture thickens and bubbles, about 5 minutes.
- Add the diced turkey to the saucepan, mixing well. Remove from heat and set aside.
- For the crust, mix flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until the dough forms a ball.
- Roll out half of the dough to fit a 9-inch pie plate. Pour the turkey mixture into the crust. Roll out the remaining dough to cover the filling. Seal and flute edges, then cut slits in the top crust.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.
Flaky, buttery crust envelops a creamy, herbed turkey filling that’s bursting with flavors and textures. Serve it with a side of cranberry sauce for a delightful contrast that elevates the entire dish.
Leftover Turkey Pot Pie
Having just navigated the aftermath of Thanksgiving, I found myself staring at a mountain of leftover turkey, wondering how to give it a delicious second life. That’s when this comforting Leftover Turkey Pot Pie came to the rescue, blending creamy, savory filling with a flaky crust in a way that feels like a warm hug.
Ingredients
- For the filling:
- 2 cups leftover turkey, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 store-bought pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat, watching carefully to avoid browning.
- Whisk in 1/2 cup of all-purpose flour to the melted butter, stirring constantly for about 2 minutes to create a roux.
- Gradually add 2 cups of chicken broth to the roux, continuing to whisk to prevent lumps, then stir in 1/2 cup of heavy cream until the sauce thickens.
- Season the sauce with 1 tsp of salt and 1/2 tsp of black pepper, adjusting if necessary, but remember the turkey already has some seasoning.
- Fold in 2 cups of shredded leftover turkey and 1 cup of frozen mixed vegetables into the sauce, ensuring everything is evenly coated.
- Transfer the filling into a pie dish, then cover with the store-bought pie crust, crimping the edges to seal.
- Brush the top of the crust with the beaten egg for a golden finish, then cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
The crust turns irresistibly flaky, while the filling stays creamy and packed with flavor. Serve it straight from the oven with a side of cranberry sauce for a delightful contrast.
Healthy Turkey Pot Pie with Whole Wheat Crust
Perfect for those cozy evenings when you’re craving something hearty yet healthy, this turkey pot pie with a whole wheat crust is a game-changer. I remember the first time I swapped out the traditional crust for whole wheat; the nutty flavor it added was a revelation, and now it’s my go-to for any pot pie.
Ingredients
- For the crust:
- 1 1/4 cups whole wheat flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 tbsp olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 cups cooked turkey, shredded
- 1/4 cup whole wheat flour
- 2 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups whole wheat flour and 1/2 tsp salt for the crust.
- Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, one tablespoon at a time, mixing until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
- Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery. Cook until softened, about 5 minutes.
- Add 2 cloves minced garlic and cook for another minute until fragrant.
- Stir in 2 cups shredded cooked turkey and 1/4 cup whole wheat flour, coating everything evenly.
- Slowly pour in 2 cups low-sodium chicken broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
- Add 1/2 cup frozen peas, 1/2 tsp dried thyme, and season with salt and pepper to taste. Remove from heat.
- Roll out the chilled dough on a floured surface to fit your pie dish. Tip: If the dough cracks, patch it with extra dough and smooth it out with your fingers.
- Pour the filling into the pie dish and cover with the rolled-out dough. Trim any excess and crimp the edges with a fork to seal.
- Cut a few slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown. Tip: Place a baking sheet under the pie dish to catch any spills.
Buttery and flaky, the whole wheat crust complements the savory, rich filling beautifully. Serve this pot pie with a simple green salad for a complete meal that’s sure to impress.
Turkey Pot Pie with a Biscuit Topping
Just when I think comfort food can’t get any better, I remember the magic of a turkey pot pie with a biscuit topping. It’s the kind of dish that brings back memories of chilly evenings and the joy of sharing a meal with loved ones. I love how the biscuit topping soaks up the savory filling, making every bite a perfect mix of textures.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 3 1/2 cups chicken broth
- 2/3 cup milk
- For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt 1/2 cup butter over medium heat. Add carrots and cook until slightly softened, about 5 minutes.
- Stir in 1/3 cup flour, salt, pepper, and thyme until well combined. Tip: Keep stirring to prevent the flour from burning.
- Gradually whisk in chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 3-5 minutes.
- Add turkey and peas, stirring to combine. Remove from heat and pour into a 9-inch pie dish.
- For the biscuit topping, mix 2 cups flour, baking powder, and salt in a bowl. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Tip: Use your fingers for a more even texture.
- Stir in 3/4 cup milk until just combined. Drop spoonfuls of the dough over the filling.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
As you pull this pot pie from the oven, the aroma alone is enough to gather everyone around the table. The biscuit topping is wonderfully fluffy, contrasting with the rich, creamy filling beneath. Serve it straight from the dish for that homely, communal feel, or pair with a crisp green salad to balance the richness.
Spicy Turkey Pot Pie
Craving something hearty yet with a kick? I stumbled upon this Spicy Turkey Pot Pie recipe during one of those chilly evenings when only comfort food would do. It’s a twist on the classic, with just enough heat to make things interesting.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp cayenne pepper
- Salt to taste
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add carrots, potatoes, and celery, cooking until slightly softened, about 5 minutes.
- Sprinkle flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
- Gradually whisk in chicken broth and heavy cream, ensuring no lumps form. Bring to a simmer.
- Add shredded turkey and cayenne pepper, stirring to combine. Simmer for another 5 minutes until thickened. Season with salt.
- For the crust, combine flour and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough comes together. Roll out on a floured surface to fit your pie dish.
- Pour the filling into the pie dish, cover with the crust, and crimp the edges. Cut a few slits in the top to vent.
- Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
You’ll love the creamy, spicy filling contrasted with the flaky, buttery crust. Serve it with a side of cool, crisp salad to balance the heat.
Turkey Pot Pie with a Puff Pastry Lid
Sometimes, all I crave is a comforting dish that feels like a warm hug, and that’s exactly what this Turkey Pot Pie with a Puff Pastry Lid delivers. It’s my go-to recipe for using up leftover turkey, transforming it into something spectacular with minimal effort.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the butter over medium heat, then add the carrots, cooking until slightly softened, about 5 minutes.
- Sprinkle the flour over the carrots, stirring constantly to create a roux, cooking for 2 minutes until golden.
- Gradually whisk in the chicken broth and milk, ensuring no lumps remain, then bring to a simmer until the sauce thickens, about 5 minutes.
- Stir in the turkey, peas, salt, and pepper, cooking for an additional 2 minutes to heat through. Remove from heat.
- Transfer the filling to a pie dish, then lay the puff pastry over the top, trimming any excess and sealing the edges.
- Brush the pastry with the beaten egg for a golden finish, then cut a few slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the pastry is puffed and golden brown.
Perfectly flaky pastry gives way to a creamy, savory filling that’s packed with flavor and texture. Serve it straight from the oven with a side of cranberry sauce for an extra festive touch.
Gluten-Free Turkey Pot Pie
After a long day of chasing my toddler around the house, there’s nothing more comforting than digging into a warm, hearty turkey pot pie. And since we’re a gluten-free household, I’ve perfected a version that doesn’t skimp on flavor or that crave-worthy flaky crust.
Ingredients
- For the filling:
- 2 cups cooked turkey, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup gluten-free all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 2 cups gluten-free all-purpose flour
- 1 tsp salt
- 2/3 cup cold unsalted butter, diced
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt 1/3 cup butter over medium heat. Add carrots, celery, and peas, cooking until slightly softened, about 5 minutes.
- Sprinkle 1/3 cup gluten-free flour, salt, pepper, and thyme over the vegetables, stirring to coat evenly.
- Gradually whisk in chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes, then stir in the turkey. Remove from heat.
- For the crust, combine 2 cups gluten-free flour and 1 tsp salt in a bowl. Cut in 2/3 cup cold butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing until the dough comes together. Roll out the dough on a floured surface to fit your pie dish.
- Pour the filling into the pie dish, then cover with the rolled-out dough. Trim and crimp the edges, then cut a few slits in the top to vent.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Here’s the magic of this pot pie: the crust is surprisingly flaky for being gluten-free, and the filling is so rich and creamy. Serve it with a simple green salad to cut through the richness, and watch it disappear before your eyes.
Turkey Pot Pie with Sweet Potato Topping
Having spent countless evenings trying to perfect the ultimate comfort food, I stumbled upon a twist that changed my pot pie game forever. Here’s how a simple swap of traditional pastry for sweet potato topping turned my turkey pot pie into a family favorite.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup onion, finely chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- For the sweet potato topping:
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet over medium heat, melt 3 tbsp butter and sauté onions and carrots until soft, about 5 minutes.
- Sprinkle 3 tbsp flour over the vegetables, stirring constantly for 1 minute to create a roux.
- Gradually whisk in 2 cups chicken broth and 1/2 cup heavy cream, bringing the mixture to a simmer until thickened, about 5 minutes. Tip: Keep whisking to avoid lumps.
- Add 2 cups shredded turkey, 1 cup peas, 1 tsp salt, and 1/2 tsp black pepper to the skillet, stirring to combine. Remove from heat.
- Transfer the filling to a 9-inch pie dish, spreading it evenly.
- In a pot, boil sweet potatoes until tender, about 15 minutes. Drain and return to the pot.
- Add 2 tbsp butter, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cinnamon to the sweet potatoes. Mash until smooth. Tip: For extra creaminess, warm the milk before adding.
- Spread the sweet potato mixture over the turkey filling, using a fork to create peaks that will crisp up in the oven.
- Bake for 25 minutes, or until the topping is lightly golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.
Every bite of this pot pie offers a comforting blend of savory turkey and the subtle sweetness of the potato topping. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate cozy meal.
Turkey and Mushroom Pot Pie
Just when I thought comfort food couldn’t get any better, I stumbled upon this Turkey and Mushroom Pot Pie recipe that’s become a staple in my kitchen. It’s the perfect blend of hearty and homely, with a flaky crust that’s to die for. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be something special.
Ingredients
- For the filling:
- 2 cups cooked turkey, diced
- 1 cup mushrooms, sliced
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup unsalted butter, chilled and diced
- 1/2 tsp salt
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 425°F (220°C). This ensures a perfectly golden crust.
- In a large skillet, melt the butter over medium heat. Add the mushrooms, carrots, and peas, sautéing until the vegetables are tender, about 5 minutes.
- Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
- Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the diced turkey, salt, and pepper. Remove from heat and set aside.
- For the crust, combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough comes together.
- Roll out the dough on a floured surface to fit your pie dish. Pour the filling into the dish and cover with the crust, sealing the edges. Cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Let it stand for 5 minutes before serving.
Buttery, flaky crust gives way to a creamy, savory filling that’s packed with flavor. Serve it with a side of cranberry sauce for a festive twist, or enjoy it as is for the ultimate comfort food experience.
Cheesy Turkey Pot Pie
My kitchen smells like a cozy autumn evening every time I whip up this Cheesy Turkey Pot Pie. It’s the perfect dish to bring warmth to your table, especially when you’re looking to use up leftover turkey in the most delicious way possible.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 1 9-inch pre-made pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large skillet, melt the butter over medium heat. Tip: Keep the heat medium to avoid burning the butter.
- Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually add the chicken broth and milk, whisking constantly to prevent lumps. Bring to a simmer.
- Stir in the shredded turkey, mixed vegetables, cheddar cheese, salt, and pepper. Cook until the cheese melts and the mixture thickens, about 5 minutes. Tip: The filling should coat the back of a spoon when it’s ready.
- Pour the filling into the pie crust. Cover with the second crust, sealing the edges. Cut slits in the top to vent.
- Brush the top crust with beaten egg for a shiny finish. Tip: This step is optional but adds a beautiful color.
- Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
The first bite reveals a creamy, cheesy interior with a flaky crust that’s simply irresistible. Serve it with a side of cranberry sauce for a festive twist that’ll have everyone asking for seconds.
Turkey Pot Pie with a Cornbread Crust
Zesty flavors and comforting warmth define this Turkey Pot Pie with a Cornbread Crust, a dish that’s become a staple in my kitchen, especially during those chilly evenings when only something hearty will do. I remember the first time I tweaked the traditional recipe to include a cornbread crust; it was a game-changer, adding a sweet contrast to the savory filling that had everyone asking for seconds.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- For the cornbread crust:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt 1/4 cup butter over medium heat. Add carrots, peas, and celery, sautéing for about 5 minutes until slightly softened.
- Sprinkle 1/3 cup flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
- Gradually whisk in 1 3/4 cups chicken broth and 1/2 cup milk, ensuring no lumps form. Bring to a simmer and cook until the mixture thickens, about 3 minutes.
- Stir in the shredded turkey, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and set aside.
- In a bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt for the crust.
- In another bowl, mix 1 cup milk, 1/4 cup melted butter, and 1 egg. Combine wet and dry ingredients until just mixed.
- Pour the turkey filling into a 9-inch pie dish. Spoon the cornbread batter over the top, spreading evenly.
- Bake for 30 minutes, or until the crust is golden and a toothpick inserted comes out clean.
What makes this pot pie stand out is the contrast between the creamy, savory filling and the sweet, crumbly cornbread crust. Serve it straight from the oven with a side of crisp green salad for a meal that’s as visually appealing as it is delicious.
Slow Cooker Turkey Pot Pie
Oh, the comfort of coming home to a meal that’s been simmering all day, filling the house with irresistible aromas. That’s exactly what you get with this Slow Cooker Turkey Pot Pie, a dish that’s as easy to make as it is delicious to eat. I love how the slow cooker does all the heavy lifting, especially on those busy days when time is tight but you still crave something homemade.
Ingredients
- For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- For the topping:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp unsalted butter, melted
Instructions
- In a large skillet over medium heat, melt the butter and sauté the carrots, celery, and onions until softened, about 5 minutes.
- Sprinkle the flour over the vegetables, stirring constantly for 1 minute to make a roux.
- Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Stir in the turkey, peas, salt, pepper, and thyme. Transfer the mixture to the slow cooker.
- In a medium bowl, whisk together the flour, baking powder, and salt for the topping. Stir in the milk and melted butter until just combined.
- Drop spoonfuls of the topping mixture over the turkey filling in the slow cooker.
- Cover and cook on high for 2 hours or until the topping is cooked through and golden.
Rich in flavor and comfort, this Slow Cooker Turkey Pot Pie is a hearty meal that brings everyone to the table. The creamy filling paired with the fluffy biscuit topping is a match made in heaven, and serving it with a side of cranberry sauce adds a delightful tangy contrast.
Turkey Pot Pie Soup with Pie Crust Dippers
Mmm, there’s nothing quite like the comfort of a warm, hearty soup on a chilly evening, and this Turkey Pot Pie Soup with Pie Crust Dippers is my latest obsession. It’s like your favorite turkey pot pie got a cozy, spoonable makeover, complete with flaky, buttery dippers for that perfect bite every time.
Ingredients
- For the soup:
- 2 tbsp unsalted butter
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- For the pie crust dippers:
- 1 pre-made pie crust
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) for the pie crust dippers.
- In a large pot, melt 2 tbsp of butter over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle in 1/4 cup flour, stirring constantly to coat the vegetables, about 1 minute.
- Gradually whisk in 4 cups of chicken broth, ensuring no lumps remain. Bring to a simmer.
- Add 2 cups of shredded turkey, 1 cup of frozen peas, 1 tsp of dried thyme, and season with salt and pepper. Simmer for 10 minutes.
- Stir in 1 cup of heavy cream and simmer for another 5 minutes. Adjust seasoning if necessary.
- While the soup simmers, unroll the pre-made pie crust on a baking sheet. Brush with 1 tbsp of melted butter and cut into strips or shapes.
- Bake the pie crust dippers in the preheated oven for 10-12 minutes, or until golden and crispy.
- Serve the soup hot with the pie crust dippers on the side for dipping.
Zesty and creamy, this soup is a delightful twist on a classic, with the pie crust dippers adding a playful crunch. For an extra touch, sprinkle some fresh parsley on top before serving to add a pop of color and freshness.
Mini Turkey Pot Pies
Zesty flavors and comforting warmth come together in these Mini Turkey Pot Pies, perfect for those cozy nights in or when you’re looking to impress at a dinner party. I remember the first time I made these; the aroma filled my kitchen, and I knew I had stumbled upon something special. It’s become a go-to recipe in my household, especially during the colder months.
Ingredients
- For the filling:
- 2 cups cooked turkey, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 cups all-purpose flour
- 2/3 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt 1/4 cup butter over medium heat. Add carrots, peas, and celery, sautéing until slightly softened, about 5 minutes.
- Sprinkle 1/3 cup flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in chicken broth and milk, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the diced turkey, salt, and pepper. Remove from heat and set aside. Tip: For extra flavor, add a pinch of thyme or rosemary.
- For the crust, combine 2 cups flour and 1/2 tsp salt in a bowl. Cut in 2/3 cup cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out the dough on a floured surface to 1/8-inch thickness. Cut into circles slightly larger than your mini pie dishes.
- Fill each dish with the turkey mixture, then top with a dough circle. Crimp the edges to seal and cut a small slit in the top for steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.
Mouthwatering and hearty, these Mini Turkey Pot Pies boast a flaky crust enveloping a creamy, savory filling. Serve them straight from the oven with a side of cranberry sauce for a festive touch, or enjoy them as a comforting meal on a chilly evening.
Turkey Pot Pie with a Mashed Potato Topping
Mmm, there’s nothing quite like the comfort of a homemade pot pie, especially when it’s topped with creamy mashed potatoes instead of the traditional crust. I remember the first time I tried this twist on the classic; it was a chilly evening, and the rich, savory filling paired with the fluffy topping was just what I needed. Now, it’s a staple in my kitchen, especially when I’m looking to impress with minimal fuss.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups shredded cooked turkey
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp butter
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in the shredded turkey and sprinkle flour over the mixture, stirring to coat evenly.
- Gradually add chicken broth, stirring constantly until the mixture thickens, about 3 minutes.
- Add frozen peas, salt, and pepper, then remove from heat. Transfer the filling to a baking dish.
- For the mashed potatoes, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash the potatoes with milk, butter, and salt until smooth and creamy.
- Spread the mashed potatoes over the turkey filling in the baking dish, using a fork to create peaks that will brown nicely.
- Bake for 25-30 minutes, or until the topping is golden and the filling is bubbly.
Perfectly golden on top and bursting with flavor, this turkey pot pie is a comforting dish that’s sure to warm any heart. Serve it with a side of cranberry sauce for an extra touch of sweetness that complements the savory filling beautifully.
Vegan Turkey Pot Pie with Lentils
My kitchen smelled like a cozy autumn day when I first tried making this vegan twist on a classic comfort dish. It’s perfect for those evenings when you’re craving something hearty but want to keep it plant-based.
Ingredients
- For the filling:
- 1 cup green lentils, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1 cup unsweetened almond milk
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup vegan butter, chilled
- 4-6 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender. Drain any excess liquid.
- While the lentils cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes.
- Add garlic, thyme, sage, salt, and pepper to the skillet, stirring for 1 minute until fragrant.
- Sprinkle flour over the vegetable mixture, stirring to coat. Gradually add almond milk, stirring constantly until the mixture thickens.
- Combine the cooked lentils with the vegetable mixture, then set aside.
- For the crust, mix flour and salt in a bowl. Cut in vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough comes together.
- Roll out the dough on a floured surface to fit your pie dish. Place the filling in the dish, then cover with the crust, sealing the edges.
- Cut a few slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
Buttery crust and a savory, hearty filling make this dish a winner. Serve it with a side of cranberry sauce for an extra festive touch.
Conclusion
Hungry for comfort? This roundup of 18 delicious turkey pot pie recipes offers something for every taste and occasion. From classic to creative, each recipe promises warmth and satisfaction. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy baking!
